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Recipe details
Creamy Tomato Spaghetti with Chickpeas and Zucchini
Spaghetti combined with chickpeas, zucchini, tomatoes, garlic, and cream in a lightly spicy sauce, finished with finely grated Parmesan and aged grated Parmigiano Reggiano. A quick dinner idea.
≈ 175 kcal/100 g · ≈ 713 kcal/serving
30 minEasyItalian
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
dry spaghetti85 g
diced tomatoes150 g
garlic, minced6 g
Parmesan, finely grated15 g
heavy cream60 ml
aged grated Parmigiano Reggiano20 g
cooked chickpeas, drained100 g
zucchini, diced80 g
olive oil10 ml
salt1 g
red pepper flakes0.5 g
Cookware and utensils
large pot
deep skillet with lid
colander
cutting board
chef’s knife
wooden spoon
Directions
01
Bring a large pot of salted water to a boil.
Products
salt — 1 g
Action
boil
Time
7 min
Temperature
high heat
02
Cook the spaghetti until just al dente
Products
dry spaghetti — 85 g
Action
cook
Time
5 min
Temperature
boiling water
03
drain it
Products
dry spaghetti — 85 g
Action
cook
Time
5 min
Temperature
boiling water
04
Heat the olive oil in a deep skillet.
Products
olive oil — 10 ml
Action
heat
Time
1 min
Temperature
medium heat
05
Cook the zucchini until lightly browned.
Products
zucchini, diced — 80 g
Action
sauté
Time
4 min
Temperature
medium-high heat
06
Add the garlic and red pepper flakes, and stir until fragrant.
Products
garlic, minced — 6 g; red pepper flakes — 0.5 g
Action
sauté
Time
1 min
Temperature
medium heat
07
Stir in the diced tomatoes, chickpeas, and cream.
Products
diced tomatoes — 150 g; cooked chickpeas, drained — 100 g; heavy cream — 60 ml
Action
combine
Time
1 min
Temperature
medium heat
08
Cover the skillet and simmer the mixture until the zucchini is tender and the sauce thickens.
